Steaming clams is very simple: give the clams a good rinse under fresh water, place in a large pot with about an inch or two of water, and cover. High heat until the clams open. Make sure they are all in one single layer. Clams that don't open, throw out!

Once clams are steamed and cooled, shuck the clam meat off the shell and save the shells. You're going to use these to stuff later on.

In the meantime, place everything in the food processor and mince until it becomes a chunky paste. Season with salt and pepper. If the mixture seems too wet, add bread crumbs until the mixture slightly tightens up.

Quick tip: I like to sauté up a little of the stuffing in a saute pan before I stuff all the shells, to make sure the flavors are on point. Do that. Then proceed to stuffing all the shells you saved.

Stuff them and pack in the stuffing.

From here, you can do one of two things: place them in a single layer tray and freeze, to bake later. Or you can bake them all off right away.

To bake, brush them with melted butter and bake at 400F until golden brown. Serve with fresh lemon wedges, and cocktail sauce if that's your thing.